Healthy plant-based recipes full of good stuff whilst being free from refined sugars and wheat. The food blog is a space to kickstart your inner creativity!

These coolers are just as perfect for sipping on a hot
summers days as they are for replenishing electrolytes after a strenuous bout of
exercise.

Good for everybody and every body ;-)

For any fitness foodies out there, or in fact any one into
plant based health... if you haven’t already checked it out then Thrive Forward by Brendan Brazieris
well worth a look. It’s a fairly new newsletter subscription but so far (a few
months in) i’ve been pretty impressed and it’s given me lots of useful info and
tips...including inspiration for today’s post.

As ever I made a few tweaks to simplify things (mainly
because I didn’t want to wait overnight for the tea to seep) but Brendan’s method probably has the nutritional edge in this respect so I’ve linked it here if
you’d prefer to follow it. There are some other recipes and info in his recipe
article too.

Out of the two I preferred the watermelon version
but both are super refreshing and hydrating- perfect prep for any endurance
race! I will definitely be making
them again throughout the summer for sipping in the sun or post workout. (note: I've since made these again and fused the two options by basing the cooler on the watermelon recipe but adding cucumber to sub some watermelon and a few raspberries to maintain the lovely pink colour)

Dress with a straw and a slice of fruit and you can sit by
the poolside and smile in the knowledge that good taste need not come with a sugar overload
and a mouthful of additives!

Recipe: Watermelon coconut cooler

Serves 2-3 (depending on size of glass)

Ingredients:

1 ¼ cups plain coconut water (equivalent to 1 can)

1 cup berry flavoured herbal tea of choice

½ tsp fresh grated ginger

½ tsp coconut sugar (or a couple stevia drops)

Pinch sea salt

1 cup watermelon chunks (unpacked)

Recipe: Cucumber coconut cooler

Serves 2-3 (depending on size of glass)

Ingredients:

1 ¼ cups plain coconut water (equivalent to 1 can)

1 cup mint tea

1 tsp lemon or lime juice

½ tsp coconut sugar (or a couple stevia drops)

Pinch sea salt

Approx. 10cm chunk of cucumber- chopped

Method:

Blend all
ingredients together until smooth. Strain into glasses.

Best consumed
within 24 hours. Store in the fridge if not using straight away and shake
before drinking.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.